about the harvest: Cabernet Sauvignon from our Franschhoek vineyards picked at optimum ripeness. Fermented on the skins until dry. Stainless Steel for malolactic fermentation. 12 Months maturation in 2nd fill French oak at Franschhoek Cellar. Merlot from our Robertson vineyards picked at optimum ripeness. Fermented on the skins until dry and racked into barrels for malolactic fermentation. Mature for 12 months in 3rd fill barrel at Robertson Cellar. After maturation the 2 varietals from the different cellars were cross blended for bottling.